Coconut Panna Cotta
Cannabis-Infused Panna Cotta
If you’re looking for a dessert that looks, tastes, and sounds fancy but is actually quick and easy to make, consider panna cotta. “As an Italy-trained chef with Italian heritage, I often tell stories of the country’s gastronomic delights, but this one is the sweetest of all,” Carosi says.
“I first encountered panna cotta in the Piedmont region of Northern Italy. At its essence, this simple treat is a dairy pudding thickened with gelatin. Panna cotta is remarkably creamy, rich, smooth, and melts in your mouth without a trace of lumpiness or grittiness. The earliest known versions were made with ultra-thick cream and thickened with fish bones, but today gelatin is enough to set it and forget it.
“We’re enhancing this classic by adding Identity CBD Coconut Creamer, a plant-based powder with organically farmed, THC-free hemp from Oregon. This recipe brings me back to my Italian roots and reminds me of days spent in Piedmont eating panna cotta and hunting truffles. Like my panna cotta memories, your first bite is sure to be an unforgettable experience.”
Published by Sensi Magazine at https://sensimag.com/soups-sweets-sips/
2 tablespoons cold water
3 teaspoons gelatin powder
2 cups heavy whipping cream
½ cup sugar
¼ vanilla bean (split & scraped)
2 teaspoons cannabis-infused vanilla extract*
*All cannabis-infused products can be made in the MB2e MagicalButter Machine botanical extractor.
1 cup full-fat canned coconut milk
2 packages Identity CBD Coconut Creamer
1 teaspoon gelatin powder
3 tablespoons water, divided
½ cup agave nectar
Agave Nectar Glaze
For Panna Cotta
In a small bowl, sprinkle gelatin over water. Mix with a small whisk and let stand 5 minutes to dissolve. (This is called “blooming” the gelatin.)
In a small saucepan over medium heat, combine cream, sugar, vanilla bean, and vanilla.
Whisk until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
Remove from heat and whisk in bloomed gelatin. Stir until fully dissolved.
Stir in coconut milk and creamer, and pour through a fine wire mesh strainer into a large container.
Pour mixture evenly into 5 or 6 ramekins or mason jars.
Chill in refrigerator uncovered until set (overnight is best).
Bloom gelatin in 1 tablespoon of water.
In a small pan over medium heat, warm agave nectar and remaining water. Add gelatin and stir to dissolve.
Remove from heat and set aside for 10–15 minutes.
Pour on top of each panna cotta and return to fridge. Chill for at least 4 hours.
Enjoy with your favorite fruit and a sprig of mint.
About the Author
Chef Sebastian Carosi, the award-winning short order cannabis revolutionary has been cooking with full spectrum cannabis and eating the devil’s lettuce since the early 90’s. Trained at Portland Oregon’s Western Culinary Institute, apprenticed under renowned chefs in Italy and went on to lead the farm-to-fork movement across the united states, an avid forager and wild-crafter. Follow him on Instagram @chef_sebastian_carosi